Analisis Mutu Dodol Rumput Laut Eucheuma cottonii Dengan Penambahan Tepung Maizena dan Sari Buah Nenas (original) (raw)

2019, AGRITEKNO, Jurnal Teknologi Pertanian

Seaweed dodol is processed using basic ingredients such as Eucheuma cottonii seaweed and additives such as sugar, flour, coconut milk, salt, vanilla and other additives as well. This study was aimed to study the effect of both maizena flour and pineapple juice extract addition on the quality of seaweed dodol. Two factors of treatments were applied in this study, namely maizena flour with six levels of concentrations (0%, 10%, 20%, 30%, 40%, and 50%), and pineapple juice extract with six levels of concentrations (0%, 1%, 2%, 3%, 4%, and 5%). Sensory data of seaweed dodol were analyzed using the Friedman test, while crude fiber, protein, fat, moisture, carbohydrate and ash contents were analyzed using a descriptive statistic method. The results showed that the best sensory values (appearance, smell, taste and texture) were obtained by seaweed dodol with the treatment of 30% maizena flour and 1% pineapple juice extract. The average crude fiber, protein, fat, moisture, ash and carbohydr...